The Common Fallacy Of Oily Coffee Beans Explained.
Let's start by talking about oily beans. Oily beans come from a chemical reaction between the internals of the beans and oxygen. If a bean is roasted too long where the internal shell cracks and lets out CO2, it will react with Oxygen almost immediately and create that oil. If they’re roasted a little bit lighter, they’ll still develop a flavor that helps the coffee seem bolder, but not get that reaction. I like to think that oils on the beans are the goodness of the coffee leaking out. I avoid it at all costs. However, if you let the beans we shipped you sit for a couple of weeks, they’ll become oily, because that reaction will eventually happen.
This leads to my last point of this discussion. You have control over your coffee. Most people brew with a few scoops of beans in a grinder, they fill the coffee pot with water and enjoy the coffee they put in the pot that morning, not thinking through how that process will affect flavor. You're missing out on some of the fun. You can modulate the flavor profile of your coffee by adjusting the water to bean ratio or adjusting the grind. This can have an enormous impact on flavor, so play with it and make any bean taste the way you want it If a bean is not bold enough, adjust your ratio and grind finer. As each person likes different flavors in their cup of coffee each morning, each person can brew a cup of coffee the way they want too. There are always guidelines to brewing, depending on brew method, but if you don't like it, that just means you should change up the way you use the guidelines.
So, what coffee do we recommend? That depends a lot on you. If you want advice, hop over to the contact us page, and I'd love to give you personal advice. However, I believe our Dark Roast Coffees are a great way to get an example of a rich and bold non-oily coffee.
- Matthew Kellso